Watermelon Mint Smoothie Bowl

Watermelon Mint Smoothie Bowl (Raw Vegan)

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Refreshing, and spoonably thick, this watermelon mint smoothie bowl is as satisfying as it is delicious. Raw and vegan, it’s the perfect no-cook meal for hot summer days!

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Watermelon Mint Smoothie Bowl (Raw Vegan)

Watermelon and summer just seem to go hand in hand. There’s something so satisfying about bringing home a ripe juicy watermelon that’s as big your kitchen sink and slicing it into thick chunks. When my enthusiasm for this melon is bigger than my appetite, I cut the leftovers into cubes and freeze them in handy 2 cup portions. Then, whenever you’re craving a taste of summer, you can whip up this refreshing smoothie bowl in about 5 minutes.

Watermelon Mint Smoothie Bowl (Raw Vegan)

One reason I love this smoothie bowl is that the frozen watermelon acts like fruity ice cubes, making a spoonably thick consistency, almost like a slushy. Paired with refreshing peppermint and nutrient-dense nuts and seeds, this raw vegan smoothie bowl is the perfect breakfast or snack for hot summer days.

Watermelon Mint Smoothie Bowl (Raw Vegan)

Why you’ll love this watermelon mint smoothie bowl:

o   Refreshing and satisfying

o   Super quick and easy

o   Raw, vegan, and nutrient-dense

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

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Ingredients for Watermelon Mint Smoothie Bowl

Ingredients:

o   2 large ripe bananas

o   1 ripe pear, cored and quartered

o   2 cups of seedless watermelon, cubed and frozen

o   ¼ cup of raw cashew nuts

o   1 tablespoon of chia seeds

o   1/8 teaspoon of fine sea salt

o   2 large medjool dates, pitted

o   ¼ cup of peppermint leaves (about 10 large leaves)

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Watermelon Mint Smoothie Bowl

Steps 1-2:

1. First, cube 2 cups of seedless watermelon and freeze them. You can do this in big batches ahead of time.

2. Add the bananas, pear, and frozen watermelon to a blender container, followed by the cashews, chia seeds, salt, and dates.

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Steps 3-4:

3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

4. Now add the peppermint leaves and pulse until just blended. Use peppermint leaves, if available, which give a pure mint taste.

Adding Mint to Watermelon Mint Smoothie Bowl

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Step 5:

5. Pour the pretty pink mixture, which will be the consistency of a thick smoothie, into two or three bowls and top with watermelon wedges and mint leaves!

Enjoy right away as a cool and refreshing breakfast or snack!

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Other raw vegan smoothie bowl recipes to try:

Key Lime Coconut Smoothie Bowl

Peas Be Green Smoothie Bowl

Strawberry Rhubarb Pie Smoothie Bowl

 Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

Print

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Watermelon Mint Smoothie Bowl

Refreshing, and spoonably thick, this watermelon mint smoothie bowl is as satisfying as it is delicious. Raw and vegan, it’s the perfect no-cook meal for hot summer days!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 large ripe bananas
• 1 ripe pear, cored and quartered
• 2 cups of seedless watermelon, cubed and frozen
• ¼ cup of raw cashew nuts
• 1 tablespoon of chia seeds
• 1/8 teaspoon of fine sea salt
• 2 large medjool dates, pitted
• ¼ cup of peppermint leaves (about 10 large leaves)

Instructions

1. First, cube 2 cups of seedless watermelon and freeze them. You can do this in big batches ahead of time.
2. Add the bananas, pear, and frozen watermelon to a blender container, followed by the cashews, chia seeds, salt, and dates.
3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Now add the peppermint leaves and pulse until just blended. Use peppermint leaves, if available, which give a pure mint taste.
5. Pour the pretty pink mixture which will be the consistency of a thick smoothie into two or three bowls and top with watermelon wedges and mint leaves!

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

270.28

Fat (grams)

6.56

Sat. Fat (grams)

1.11

Carbs (grams)

54.71

Fiber (grams)

7.58

Net carbs

47.13

Sugar (grams)

34.48

Protein (grams)

4.83

Sodium (milligrams)

89.88

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Tropical Smoothie Bowl

Tropical Smoothie Bowl (Vegan)

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This tropical smoothie bowl is bursting with flavor, full of plant-based protein, and can be made in 5 minutes. Sweet, tart and creamy, it’s the perfect way to bring the tropics right to your breakfast table!

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Tropical Smoothie Bowl (Vegan)

It’s been a hot minute since we’ve been to Hawaii but I’m still picturing lush tropical hikes to a waterfall, river kayaking, and those soft trade winds that temper the heat. You can still get that same toes in the sand feeling at home by grabbing your blender, some frozen tropical fruit mix, a box of silken tofu, and blending up this ridiculously delicious vegan smoothie bowl.

Tropical Smoothie Bowl

I usually buy a frozen tropical fruit mix for this smoothie bowl recipe, but it’s fun to get creative and blend up your own fruit mix depending on what you have on hand. For a balance of flavors that are both sweet and tart, try a combination of mango/papaya with pineapple and other sweet fruits like peaches and berries. The magic ingredient, though, is silken tofu. It creates fool-proof creaminess every time and gives you a plant-based protein kick too.

Tropical Smoothie Bowl

This smoothie bowl recipe is one of the first I ever created. I still make it again and again because it never disappoints, and the ingredients are shelf stable, so I always have them on hand. It’s also fun to go crazy with the toppings which make it extra filling and colorful!

Why you’ll love this tropical smoothie bowl

o   Delicious and creamy

o   Full of plant-based protein

o   Quick and easy to make

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Tropical Smoothie Bowl

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Ingredients for Tropical Smoothie Bowl

Ingredients:

o   12.3 oz. (349 grams) of extra firm silken tofu

o   2 large very ripe bananas

o   2 tablespoons of almond butter

o   1/8 teaspoon of fine sea salt

o   2 large medjool dates, pitted

o   2 cups of frozen tropical fruit mix (mango, pineapple, peaches, strawberries)

Top with fresh fruit and coconut flakes

 Make 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Tropical Smoothie Bowl

Step 1:

1.  Add the tofu, bananas, and almond butter to a blender container followed by the salt dates and frozen tropical fruit

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Step 2:

2.  Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

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Step 3:

3.  Scoop the creamy fruity mixture which will be the consistency of loose pudding into two or three bowls. Top with your favorite fresh fruit and coconut flakes.

Enjoy as a quick protein packed breakfast or a sweet satisfying snack!

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Tropical Smoothie Bowl (Vegan)

Other delicious smoothie bowl recipes made with tofu:

Peanut Butter and Jelly Smoothie Bowl

Chocolate Cherry Almond Smoothie Bowl

Lovely Lemon Smoothie Bowl

Tropical Smoothie Bowl (Vegan)

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 Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

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Tropical Smoothie Bowl (Vegan)

This tropical smoothie bowl is bursting with flavor, full of plant-based protein, and can be made in 5 minutes. Sweet, tart and creamy, it’s the perfect way to bring the tropics right to your breakfast table!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 12.3 oz. (349 grams) of extra firm silken tofu
• 2 large very ripe bananas
• 2 tablespoons of almond butter
• 1/8 teaspoon of fine sea salt
• 2 large medjool dates, pitted
• 2 cups of frozen tropical fruit mix (mango, pineapple, peaches, strawberries)

Instructions

1. Add the tofu, bananas, and almond butter to a blender container followed by the salt dates and frozen tropical fruit
2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the creamy fruity mixture which will be the consistency of loose pudding into two or three bowls. Top with your favorite fresh fruit and coconut flakes.

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

325.12

Fat (grams)

10.78

Sat. Fat (grams)

1.20

Carbs (grams)

52.38

Fiber (grams)

6.92

Net carbs

45.45

Sugar (grams)

33.98

Protein (grams)

12.73

Sodium (milligrams)

97.47

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Acai Berry Smoothie Bowl

Acai Berry Smoothie Bowl Recipe (Raw Vegan)

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If you’ve been thinking about making your own smoothie bowl at home, I promise you won’t be disappointed with this acai-berry smoothie bowl recipe. It’s bursting with fun fruity flavor, loaded with toppings, and is such an easy way to enjoy a quick, nutrient-dense breakfast.

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Acai Berry Smoothie Bowl

What’s the first smoothie bowl that you ever tried? If you found yourself wandering into a smoothie bowl shop, there was probably an acai bowl on the menu looking intriguingly purple with a colorful confetti of toppings. This was my first smoothie bowl experience, and it was love at first bite.

If any one ingredient can be credited for starting the smoothie bowl craze, it would have to be acai, (pronounced “ah-sigh-ee”) an indigenous berry from the Amazon rainforest in Brazil. Açai’s popularity skyrocketed after discovering that the pulp holds its very high nutritional value (we’re talking loads of antioxidants) if frozen soon after processing. This made it available word-wide. It’s so convenient to use frozen acai puree because you can keep the pouches in the freezer for whenever you’re craving that purple frosty smoothie bowl fun.

You can make your own acai berry smoothie bowl at home (for a fraction of the cost) with some basic ingredients. You’ll need acai, berries, bananas, peanut butter, dates, and some vanilla and salt for extra flavor. I also like to throw in chia seeds because why not add more nutrients and thickness to our amazing smoothie bowl?! The fun part is choosing colorful toppings to pile on top. I really enjoy granola, seeds, coconut flakes, and fresh berries.  Just get creative here and sprinkle with whatever makes your heart smile.

Ready to give it a try? Here’s 3 reasons why it’s just as fun to make your own acai berry smoothie bowl at home:

1. Convenient, add all the ingredients to a blender and blend

2. Economical, make your own for a fraction of the cost of shop-bought

3. Delicious and nutritious, loaded with antioxidants and berry flavor 

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Acai Berry Smoothie Bowl

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Ingredients for Acai-Berry Smoothie Bowl

Ingredients:

o   100g pouch of frozen unsweetened pure acai berry puree (I use Sambazon superfruit packs)

o   2 large ripe bananas

o   2 teaspoons of vanilla extract

o   1/8 teaspoon of fine sea salt

o   2 tablespoons peanut butter

o   2 tablespoons of chia seeds

o   2 large medjool dates, pitted

o   2 cups of mixed frozen berries (blueberries, blackberries, raspberries, and strawberries) all blueberries is excellent too.

Top with granola, seeds, coconut flakes, and fresh berries. Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Acai-Berry Smoothie Bowl

Steps 1-2:

1. First, pop your acai packet in the microwave for about 30 seconds to thaw it slightly, or just let it sit on the counter while you gather all your ingredients.

2. Next add the acai and bananas to a blender container, followed by the vanilla, salt, peanut butter, chia seeds, dates, and frozen berries. Chia seeds are not only a nutrient-dense superfood, but also work as an excellent thickener.

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Step 3:

3.  Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

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Step 4:

4. Scoop the acai-berry mixture, which will be the consistency of loose soft serve into two or three bowls, and top with granola, seeds, coconut flakes, and fresh berries.

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Enjoy as a refreshing and filling breakfast or a delicious healthy snack!

Variation: Do you love blueberries as much as I do?!  Sub 2 cups of frozen blueberries for the 2 cups of frozen mixed berries for an energizing acai-blueberry bowl.

Acai Berry Smoothie Bowl

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Other easy and delicious smoothie bowl recipes to try out!

Strawberry Rhubarb Pie Smoothie Bowl

Peas Be Green Smoothie Bowl

Peanut Butter and Jelly Smoothie Bowl

Acai Berry Smoothie Bowl

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Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

Print

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Acai-Berry Smoothie Bowl

If you’ve been thinking about making your own smoothie bowl at home, I promise you won’t be disappointed with this acai-berry smoothie bowl recipe. It’s bursting with fun fruity flavor, loaded with toppings, and is such an easy way to enjoy a quick, nutrient-dense breakfast.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 100g pouch of frozen unsweetened pure acai berry puree (I use Sambazon superfruit packs)
• 2 large ripe bananas
• 2 teaspoons of vanilla extract
• 1/8 teaspoon of fine sea salt
• 2 tablespoons peanut butter
• 2 tablespoons of chia seeds
• 2 large medjool dates, pitted
• 2 cups of mixed frozen berries (blueberries, blackberries, raspberries, and strawberries) all blueberries is excellent too.

Instructions

1. First, pop your acai packet in the microwave for about 30 seconds to thaw it slightly, or just let it sit on the counter while you gather all your ingredients.
2. Next add the acai and bananas to a blender container, followed by the vanilla, salt, peanut butter, chia seeds, dates and frozen berries. Chia seeds are not only a nutrient-dense superfood, but also work as an excellent thickener.
3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Scoop the acai-berry mixture, which will be the consistency of loose soft serve into two or three bowls and top with granola, seeds, coconut flakes, and fresh berries.

Notes:

Sub 2 cups of frozen blueberries for the 2 cups of frozen mixed berries for an energizing acai-blueberry bowl.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

303.37

Fat (grams)

10.58

Sat. Fat (grams)

1.69

Carbs (grams)

51.07

Fiber (grams)

11.76

Net carbs

39.31

Sugar (grams)

28.93

Protein (grams)

6.24

Sodium (milligrams)

140.79

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Pina Colada Smoothie Bowl

Pina Colada Smoothie Bowl (Vegan)

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This healthy pina colada smoothie bowl tastes like a tropical vacation. It’s both sweet and tart with the creaminess of coconut milk and the sweetness of pineapple and ripe bananas. With only 5 ingredients, it’s an easy toes in the sand breakfast treat!

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Pina Colada Smoothie Bowl

Have you ever been given one of those drink vouchers, usually at a hotel in a tropical location, meant to get you in the vacay spirit? I love those! One voucher I was given could only be used for a pina colada and it didn’t take long for me and this fun fruity island drink to become fast friends.

The pina colada which literally translates to “strained pineapple” is a cocktail traditionally made with coconut, pineapple, and white rum. This breakfast-friendly smoothie bowl version is made with coconut milk, frozen pineapple, and my favorite sneaky vegetable, cauliflower. The frozen fruit and veggies act like ice, making for a sweet and creamy smoothie bowl that is refreshing, healthy, and utterly delicious.

This is one smoothie bowl that will transport you from breakfast mode into vacation mode!

I hope you love this pina colada smoothie bowl, it’s

1. Sweet

2. Tart

3. Healthy

4. Quick

5. Delicious

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Pina Colada Smoothie Bowl

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Ingredients for Pina Colada Smoothie Bowl

Ingredients:

o   2 large very ripe bananas

o   ½ cup (4 oz.) of full-fat coconut milk (the kind that comes in a can)

o   1 teaspoon of coconut extract

o   2 cups of cauliflower florets, steamed and frozen

o   1½ cups of pineapple chunks, frozen

Top with pineapple chunks, coconut whipped cream and a cherry.

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Pina Colada Smoothie Bowl

Step 1:

1. For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter while you gather your other ingredients. Then add the bananas, coconut milk, and extract to a blender container, followed by the frozen cauliflower and pineapple chunks.

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Step 2:

2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

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Step 3:

3. Scoop the creamy, mixture, which will be the consistency of a thick slushy, into 2 or 3 bowls and top with coconut whipped cream, pineapple chunks, and a cherry!

Enjoy as a quick refreshing breakfast or a toes in the sand snack!

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Pina Colada Smoothie Bowl

Other smoothie bowl recipes you’d never know had cauliflower!

Neapolitan Smoothie Bowl

Superfood Smoothie Bowl

Rocky Road Smoothie Bowl

Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

Print

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Pina Colada Smoothie Bowl (Vegan)

This healthy pina colada smoothie bowl tastes like a tropical vacation. It’s both sweet and tart with the creaminess of coconut milk and the sweetness of pineapple and ripe bananas. With only 5 ingredients, it’s an easy toes in the sand breakfast treat!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 large very ripe bananas
• ½ cup (4 oz.) of full-fat coconut milk (the kind that comes in a can)
• 1 teaspoon of coconut extract
• 2 cups of cauliflower florets, steamed and frozen
• 1½ cups of pineapple chunks, frozen

Instructions

1. For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter while you gather your other ingredients. Then add the bananas, coconut milk, and extract to a blender container, followed by the frozen cauliflower and pineapple chunks.
2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the creamy, mixture, which will be the consistency of a thick slushy, into 2 or 3 bowls and top with coconut whipped cream, pineapple chunks, and a cherry!

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

251.30

Fat (grams)

8.97

Sat. Fat (grams)

7.44

Carbs (grams)

45.02

Fiber (grams)

5.31

Net carbs

39.70

Sugar (grams)

31.02

Protein (grams)

3.81

Sodium (milligrams)

21.13

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

Pina Colada Smoothie Bowl

Strawberry Shortcake Smoothie Bowl

Strawberry Shortcake Smoothie Bowl (Raw Vegan)

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This raw vegan strawberry shortcake smoothie bowl has all the good feels of your favorite summer dessert made with all the goodness of whole plant foods.

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Strawberry Shortcake Smoothie Bowl Vegan

It’s strawberry heaven out here on the Peninsula and I couldn’t let summer go by without making a strawberry shortcake smoothie bowl recipe for you! The u-pick patches are open, the sun is shining, and my blender is ready to make the most delicious dessert-for-breakfast bowl ever.

Strawberries and bananas are SO good together in smoothie bowls. It’s that sweet and creamy, slightly tart combo that tastes like you’re eating ice cream. To make it thick and cakey, I’ve added protein-rich rolled oats and chia seeds. All these goodies are blended up with coconut milk and sweetened with dates. (Heaven!)

It’s seriously quick and easy to whip up a healthy strawberry shortcake smoothie bowl for breakfast. Just take all your ingredients, add them to a blender and blend until creamy. Then top with fresh strawberries and coconut whipped cream. That’s it! If you have strawberries in your fridge or freezer waiting to be eaten, I promise you won’t be disappointed with this easy vegan recipe.

3 reasons to fall in love with Strawberry Shortcake Smoothie bowl:

1.  Tastes like strawberry shortcake, breakfast friendly style

2.  Quick and easy, only 10 minutes to make

3.  Raw, full of plant-based protein and completely fruit sweetened

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Strawberry Shortcake Smoothie Bowl Vegan

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Ingredients for Strawberry Shortcake Smoothie Bowl

Ingredients:

o   2 large ripe bananas,

o   2/3 cup of rolled oats

o   ¼ cup of coconut milk, light or full-fat (the kind that comes in a can)

o   1 teaspoon of vanilla

o   1/8 teaspoon of fine sea salt

o   2 large medjool dates, pitted

o   1 tablespoons of chia seeds

o   2 cups of frozen strawberries, slightly thawed

Top with Fresh strawberries and coconut whipped cream

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

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Method for making Strawberry Shortcake Smoothie Bowl

Step 1:

1.  Add the bananas, oats, and coconut milk to a blender container, followed by the vanilla, salt, dates, chia seeds, and strawberries.

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Step 2:

2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

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Step 3:

3. Pour the creamy pink mixture, which will be the consistency of loose pancake batter, into two or three bowls and top with fresh strawberries and coconut whipped cream.

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Enjoy as a decadent easy breakfast or a healthy dessert!

Just for fun! Make a pink champagne cake smoothie bowl by using ¼ cup of kombucha in place of the coconut milk. 

Strawberry Shortcake Smoothie Bowl (Vegan)

 More strawberry recipes to fall in love with:

Vegan Strawberry Shortcake

Vegan Cobb Salad with Strawberries

Strawberry Chia Jam

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Strawberry Shortcake Smoothie Bowl Vegan

 Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

Print

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Strawberry Shortcake Smoothie Bowl (Vegan)

This easy strawberry shortcake smoothie bowl has all the good feels of your favorite summer dessert made with all the goodness of whole plant foods.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 large ripe bananas,
• 2/3 cup of rolled oats
• ¼ cup of coconut milk, light or full-fat (the kind that comes in a can)
• 1 teaspoon of vanilla
• 1/8 teaspoon of fine sea salt
• 2 large medjool dates, pitted
• 1 tablespoon of chia seeds
• 2 cups of frozen strawberries, slightly thawed

Instructions

1. Add the bananas, oats, and coconut milk to a blender container, followed by the vanilla, salt, dates, chia seeds, and strawberries.
2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Pour the creamy pink mixture, which will be the consistency of loose pancake batter, into two or three bowls and top with fresh strawberries and coconut whipped cream.

Notes:

Just for fun! Make a pink champagne cake smoothie bowl by using ¼ cup of kombucha in place of the coconut milk. 

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

273.15

Fat (grams)

4.25

Sat. Fat (grams)

1.66

Carbs (grams)

58.28

Fiber (grams)

9.23

Net carbs

49.05

Sugar (grams)

27.71

Protein (grams)

4.98

Sodium (milligrams)

91.35

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Healthy Rocky Road Smoothie Bowl

Healthy Rocky Road Smoothie Bowl (Vegan)

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Simple yet decadent, this delicious vegan chocolate smoothie bowl is made secretly healthy with cauliflower and black beans. If you love rocky road, you’ll definitely want to try this one!

Healthy Rocky Road Smoothie Bowl

What do you think of when you hear the name “Rocky Road”? Does rich, melty chocolate, and all the yummy mix-ins come to mind? It sure does for me! It also gets me excited to jump in the kitchen and combine whole plant foods that create the same flavor as this ice-cream parlor treat.

The most important part of any vegan chocolate smoothie bowl is the chocolate, obvs! That’s where black beans come in handy. They blend up super smooth and are totally undetectable when combined with cacao powder, sweet bananas, and dates. It’s like a healthy chocolate secret weapon. Another neat way to sneak veggies into smoothie bowls is cauliflower. Once steamed until fork tender and frozen, cauliflower becomes very mild and creamy when blended. You really can’t taste it!

Toppings! This is the fun part. Rocky Road was the first ice cream to add multiple mix-ins, making it new and decadent, which gave folks something to smile about during the great depression when it was first introduced. You can add the classic nuts and dried fruit or go to town with all your personal favorites.

Protein-packed and fiber-rich, this simple yet decadent chocolate smoothie bowl is a great way to enjoy dessert-for-breakfast with all the health benefits of whole foods.

 3 reasons to fall in love with healthy rocky road smoothie bowl:

1.  Undetectable healthy, tastes just like chocolate

2.  Full of plant-based protein and fiber

3.  Quick and easy to make in a blender

 If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Healthy Rocky Road Smoothie Bowl

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Ingredients for healthy rocky road smoothie bowl

Ingredients:

o   1½ cups (15 oz. can / 425 grams) of black beans, drained and well rinsed

o   2 large ripe bananas

o   ¼ cup (2 oz.) of unsweetened almond milk

o   1½ teaspoons of almond extract

o   ¼ cup of raw cacao powder

o   1/8 teaspoon of fine sea salt

o   3 large medjool dates, pitted

o   1 cup of steamed and frozen cauliflower florets

Top with sliced almonds, coconut flakes, and dried cherries.

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

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Method for making healthy rocky road smoothie bowl

Steps 1-2:

1.  If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups. For extra creaminess, thaw your cauliflower slightly before blending. Just let it sit on the counter while you gather your other ingredients.  

2.  Add the black beans, bananas, and almond milk to a blender container followed by the almond extract, cacao powder, salt, dates, and cauliflower.

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Step 3:

3.  Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

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Step 4:

4.  Scoop the creamy chocolatey mixture which will be the consistency of loose pudding into two or three bowls. Top with sliced almonds, coconut flakes, and cherries. Just for fun, plop a fresh cherry on top for that old-fashioned ice cream parlor look!

Enjoy as a protein and veggie packed breakfast or a healthy chocolate dessert!

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Healthy Rocky Road Smoothie Bowl

Other ice-cream inspired smoothie bowls to fall in love with:

Neapolitan Smoothie Bowl 

Mint Chip Smoothie Bowl

Cookie Dough Smoothie Bowl

Healthy Rocky Road Smoothie Bowl

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Printable Recipe Card:

Yield: 3 Bowls

Author: Carol Clayton

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Healthy Rocky Road Smoothie Bowl (Vegan)

Simple yet decadent, this delicious vegan chocolate smoothie bowl is made secretly healthy with cauliflower and black beans. If you love rocky road, you’ll definitely want to try this one!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1½ cups (15 oz. can / 425 grams) of black beans, drained and well rinsed
• 2 large ripe bananas
• ¼ cup (2 oz.) of unsweetened almond milk
• 1½ teaspoons of almond extract
• ¼ cup of raw cacao powder
• 1/8 teaspoon of fine sea salt
• 3 large medjool dates, pitted
• 1 cup of steamed and frozen cauliflower florets

Instructions

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups. For extra creaminess, thaw your cauliflower slightly before blending. Just let it sit on the counter while you gather your other ingredients.
2. Add the black beans, bananas, and almond milk to a blender container followed by the almond extract, cacao powder, salt, dates, and cauliflower.
3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Scoop the creamy chocolatey mixture which will be the consistency of loose pudding into two or three bowls. Top with sliced almonds, coconut flakes, and cherries. Just for fun, plop a fresh cherry on top for that old-fashioned ice cream parlor look!

Notes:

Top with sliced almonds, coconut flakes, and dried cherries.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

317.13

Fat (grams)

2.13

Sat. Fat (grams)

0.27

Carbs (grams)

66.75

Fiber (grams)

14.32

Net carbs

52.44

Sugar (grams)

28.47

Protein (grams)

11.76

Sodium (milligrams)

93.20

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan